Man, oh, man, I’ve been having a lot of GI issues lately (I wish I could just insert a poo emoji here, but I don’t know how to do that on my computer… I’m only technically a millennial). Anyway, I’ve had a number of conversations with my significant other about how if I die from this illness, he will need to make sure my headstone reads “Here lies Serafina Bearafina, who died out of her butt”
I’m obviously hoping that doesn’t happen, but you have to have a plan in place.
Anyway, prior to my…problems, I was spending a shitload of time gardening. A few weeks ago, I made this lovely dish (I only mention that it was a few weeks ago so no one thinks that this curry will make you die out of your butthole)
This curry was born out of the most wonderful of circumstances. My boyfriend, who refuses to eat curry after an incident with his freshman year cafeteria, was away for the weekend. My garden produced about 10 zucchinis and some other unidentified stuff. And (most importantly), I discovered a jar of green curry paste that was about to expire. I know you all wish you can be as inspired in the kitchen as I am, but I’m hoping by sharing these little genuine moments, you can learn how to make edible food.
Brown rice, cooked
1-2 tsp coconut oil
Green curry paste
Splash of water
Several cups of garden vegetables (or grocery store vegetables if you don’t understand how to water your garden)
1 can coconut milk
1-2 tsp coconut aminos
1 tsp lime juice
Salt and pepper to taste
Cilantro to garnish
Cook your rice if you didn’t already (it doesn’t taste very good raw)
Heat coconut oil with ginger and garlic powder for a few moments, then add green curry and a splash of water. Add veggies and saute for a few minutes. Add coconut milk and cook until veggies are soft (maybe 15 minutes?) Once cooked, add lime juice, salt, pepper, and coconut aminos.
Try not to text your boyfriend a picture of all of the things he hates, unless you want to make sure he doesn’t actually come home.